Lavash with Roasted Delicata Squash and Tomato Conserva

Lancaster Estates

15001 Chalk Hill Road
Healdsburg, CA 95448

This is one of the most-requested recipes from our Chef. The pairing truly highlights aromas of cherry and red currant while softening the velvety tannins of our Sophia's Hillside Cuvée from Lancaster Estate in Alexander Valley. Serve this lovely starter at your next dinner party!


  • 1 pound unbleached all-purpose flour, sifted, plus more for dusting
  • 1 pound bread flour, sifted
  • 2.3 ounces (65 grams) sugar
  • .7 ounce (20 grams) kosher salt
  • 4.4 ounces (125 grams) unsalted butter, melted
  • 12.4 ounces (350 grams) milk, warmed
  • 4 eggs, beaten
To prepare the lavash, in the bowl of an electric mixer fitted with the whisk attachment, combine the flours, sugar and salt and whisk thoroughly. Add the melted butter and slowly incorporate. Add the warm milk and eggs and whisk until the mixture forms a smooth dough. Transfer the dough to a work surface, wrap tightly with plastic wrap and refrigerate for 1 hour. 

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Divide the dough into 4 equal pieces. Lightly flour a clean work surface and knead the dough about 1/4 inch thick using a rolling pin. Cut the dough into squares, rectangles or other desired shape. Transfer the dough shapes to the prepared baking sheet. Using a fork, score holes in the dough to prevent it from rising too much. 

Bake for 5 minutes, then rotate the baking sheet and bake for 5 minutes more. Let the lavash cool.

Roasted Delicata Squash

  • 1 delicata squash
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
To prepare the squash, increase the oven temperature to 350°F. Line another baking sheet with parchment paper.

Place a towel on a cutting board and set the delicata squash on top of the towel. Using a sharp chef’s knife, split the squash in half vertically. Remove the seeds with a spoon. Cut the squash into half-moons, each about 1/2 inch thick, keeping the skins on, and transfer to a large bowl. Add the olive oil and salt and toss lightly. 

Arrange the squash slices on the prepared baking sheet, keeping the squash flat and spacing the slices about 1/4 inch apart. Roast, rotating the pan every 5 to 6 minutes, until the squash is fork-tender, about 18 minutes. Let cool. 

Tomato Conserva

  • 2 pounds sungold cherry tomatoes
  • 2 cups extra-virgin olive oil
  • 1 cup Champagne vinegar
  • 6 fresh sage leaves
  • 5 fresh bay leaves
  • 4 garlic cloves, thinly sliced
  • 3 1/2 tablespoons kosher salt
  • 3 tablespoons sugar
To prepare the tomato conserva, increase the oven temperature to 500°F. Line another baking sheet with parchment paper. 

Place the tomatoes on the prepared baking sheet. Roast until the skins start to blister, about 6 minutes. Remove from the oven. 

In a saucepan over medium heat, combine the olive oil, vinegar, sage, bay leaves, garlic, salt and sugar and bring to a simmer. Add the tomatoes, then immediately remove the pan from the heat. Let the tomato conserva cool at room temperature, then store in an airtight container in the refrigerator until ready to use. 


To serve, set the lavash on a platter, top with the roasted delicata squash and tomato conserva and serve.  

The beauty of this recipe is that all of the ingredients can be made ahead of time, so it's perfect when you're entertaining guests!  Once the lavash, roasted delicata squash and tomato conserva are at room temperature, your dish is ready to be assembled and served. The heartiness, the acidity and the simplicity of the dish will hold up well to our perfectly balanced Sophia's Hillside Cuvée from Lancaster Estate.